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Recipe: Curry Chicken Salad


Chicken salad is a favourite, easy leftover lunch. Our daughter taught herself to make chicken salad at the age of 3. She stands on a chair in the kitchen and meticulously shreds the chicken, adding a bit too much mayo and mustard, and often times random carrots, other veggies and pickles. A kid version of chicken salad, and delicious nonetheless.

But shhhhh, don’t tell her: my favourite version is a curry chicken salad. There is a café in Ames, Iowa, the town we used to live in, that served the best curry chicken salad. They used currants. It was perfection. Here’s my rendition – check it out for yourself!


  • 1+ lb left over chicken, shredded
  • extra virgin olive oil
  • ~ ½ cup mayo (homemade is the best!)
  • 2 tablespoons dried currants
  • ¼ cup almonds, toasted, plus more for garnish
  • 2 tablespoons curry powder
  • 1 green onion, sliced, plus more for garnish
  • salt and pepper to taste


Mix all ingredients together and enjoy on a thick piece of sour dough bread, or in pita, lettuce or wheat wrap.


If you don’t like curry, you might like this instead:

  • Add celery or apples for crunch
  • Use seedless grapes, halved or apples for sweetness
  • Add fresh herbs like dill, parsley
  • Add lemon juice and/or Dijon mustard for a punch
  • Full recipe here

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